Description

A rich and creamy dessert that combines the tangy richness of a classic New York-style cheesecake with the nostalgic, creamy sweetness of Southern banana pudding, featuring a crisp vanilla wafer crust.

Ingredients

Scale

2 cups (200g) vanilla wafers, crushed into fine crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
24 oz (680g) full-fat brick-style cream cheese, room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream
2 teaspoons pure vanilla extract
4 large eggs, room temperature
2 boxes (5.1 oz each) instant vanilla pudding mix
2 cups (480ml) cold whole milk
4–5 medium fresh bananas, ripe but firm
2 cups (480ml) cold heavy whipping cream

Instructions

Preheat oven to 350°F (175°C). Mix crushed vanilla wafers, melted butter, and sugar until resembling wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes until fragrant, then let cool completely.
In a large bowl, beat room-temperature cream cheese on medium-low speed until smooth (2-3 minutes). Scrape down sides. Add sugar and beat until combined. Add sour cream and vanilla extract, mixing until just combined.
Add eggs one at a time, mixing on low speed after each addition. Stop mixing once eggs are incorporated to avoid incorporating air which causes cracking.
Pour cheesecake batter over the cooled crust and smooth the top with a spatula.
In a separate bowl, whisk instant vanilla pudding mix with cold milk according to package directions until thick. In another bowl, whip heavy cream to stiff peaks.
Gently fold the whipped cream into the thickened pudding mixture until fluffy and mousse-like.
Slice bananas and arrange in a single layer over the cheesecake batter. Spoon the pudding mixture over the bananas, spreading gently to cover them completely to prevent browning.
Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to set.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the batter after adding eggs to prevent cracking. Use fresh bananas, not frozen, for best texture. Seal bananas completely with pudding to prevent browning. Slice with a hot knife for clean cuts. Do not freeze as bananas become watery.

Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32
Fat: 20
Saturated Fat: 12
Carbohydrates: 45
Fiber: 1
Protein: 6

Keywords: banana pudding cheesecake, vanilla wafer crust, southern dessert, make-ahead dessert, cream cheese dessert, easy cheesecake